The secret to this humble bean is to blanche it ahead of time and chill. When ready to serve, saute it quickly.
- 1 lb. green beans, trimmed
- pinch of salt
- 1/2 cup hazelnuts, sliced
- 1 tbsp. butter
- 1 tbsp. avocado oil
- 4 oz. shitake mushrooms, stems removed, and caps sliced
- freshly ground pepper
- 1/4-1/3 cup white wine
Melt the butter and avocado oil together, add the hazelnuts, mushrooms, and wine and heat through. Add the beans and cook for another minute, to heat through. The beans should still be tender-crisp and keeping its vibrant colour.
The wine to accompany this would be a perfectly chilled Pinot Gris.
Who said vegetables had to be boring? Not me!